Grilled Cheese Burrito – Taco Bell Copycat

Prep Time: 30 minutesCook Time: 1 hours total Time: 1 hour 30 minutes yields: 4 burritos

If you love Taco Bell’s Grilled Cheese Burrito, you’re in for a treat with this homemade version that takes the beloved fast-food favorite to the next level! Packed with bold flavors, creamy sauces, and a perfectly grilled cheese crust, this copycat recipe offers all the satisfaction of the original with the added goodness of fresh, high-quality ingredients.

Grilled Cheese Burrito – Taco Bell Copycat

If you’re anything like me, you’ve been seeing Taco Bell’s Grilled Cheese Burrito all over TikTok or Instagram and crave it now! There’s just something about that melty, cheesy goodness combined with bold flavors that look too good. But what if I told you that you can make an even better version right at home? That’s right! With fresh, quality ingredients and a few simple steps, you’ll have a mouthwatering burrito that’s sure to satisfy your cravings. Let’s dive into how to make this delicious copycat recipe!

GROUND BEEF

Let’s start with the star of the show: the ground beef. Heat a bit of olive oil in a large skillet over medium heat. Once it’s hot, add your ground beef. Use a spoon to break it up as it cooks, ensuring it gets nice and browned. Now, it’s time to bring in those wonderful spices. Add minced garlic, chili powder, coriander, salt, smoked paprika, cumin, oregano, black pepper, and onion powder. Stir everything together and let the spices work their magic for about a minute. Next, pour in some beef broth and tomato sauce. Reduce the heat and let it all simmer for a few minutes to allow the flavors to meld together beautifully. Trust me, your kitchen is going to smell amazing now!

I like to use 93/7 ground lean beef for this recipe but you can go more or less lean depending on what you have on hand or what you like. Another good option is 90/10. For a little shortcut, you can also use pre-packed taco seasoning instead of using all the ones listed above.

Taco Bell also makes this burrito with steak or chicken so if you prefer that over ground beef, feel free to take it in that direction too! You could also opt for black or pinto beans to make it vegetarian.

SPANISH RICE

While your beef is cooking or after it’s done, we can move on to the Spanish rice. Melt some unsalted butter in a medium saucepan over medium heat. You could also use avocado or olive oil in its place but butter adds the nicest flavor here. Add rinsed jasmine rice and toast it, stirring frequently, until it’s lightly golden. This step adds a lovely nutty flavor to the rice. Then, stir in chicken broth, tomato sauce, salt, cumin, garlic powder, and onion powder. Bring everything to a boil, then reduce the heat to low, cover, and let it simmer until the rice is tender and the liquid is absorbed. After 20 minutes, take off the heat but leave it covered for 10 more minutes to steam it. This extra step makes the rice grains EXTRA fluffy and thick. Then remove the lid, fluff it up with a fork, and it’s ready to go!

You could also use basmati rice in place of jasmine rice or even brown rice. Instead of chicken broth, you can use water and add chicken bouillon powder or a cube.

CHIPOTLE SAUCE

Now, let’s make the chipotle sauce. In a small bowl, combine mayonnaise, sour cream, lime juice, honey, black pepper, chili powder, and adobo paste. You can also just use only mayonnaise and no sour cream if you’d like for an extra rich taste. Whisk until it’s smooth and creamy. The adobo paste adds a smoky heat that’s absolutely addictive. Feel free to adjust the amount based on your spice preference. This sauce is not only perfect for our burrito but also makes a great dip for fries or a spread for sandwiches. If you have any extra, store it in the fridge in an air-tight container or jar for up to two weeks.

ASSEMBLY & GRILLING

It’s time to put it all together! Warm up your flour tortillas until they’re pliable. My personal favorite brand of tortillas to use is La Banderita with Zero Carb. They’re super flexible so they don’t tear easily and the flavor and texture are the best unlike some others. Feel free to use whichever brand you love and are already comfortable with though!

Start by spreading a generous layer of chipotle sauce in the center of each tortilla. Next, add a spoonful of Spanish rice, followed by a layer of nacho cheese, and then a generous dollop of sour cream all across. Sprinkle with tortilla strips for that perfect crunch, and top it all off with a generous portion of the seasoned ground beef. Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom.

Feel free to customize your burrito with your favorite toppings. Add some guacamole, jalapeños, pico de gallo, extra cheese, or even beans if you like.

For the finishing touch, heat a skillet or griddle over medium heat. Sprinkle some shredded Mexican cheese and blend directly onto the skillet. Place the burrito on top of the cheese and cook until the cheese is golden brown and crispy. Flip it carefully and let the other side get crispy too. This grilled cheese crust is what makes this burrito truly special. You can grill both sides with cheese or only one side with cheese and then just grill the other side without cheese.

And there you have it! A homemade Taco Bell Grilled Cheese Burrito that’s even better than the original. Enjoy this delicious creation and don’t forget to share it with family and friends. Happy cooking!

If you tried this recipe and loved it, drop by down below and let me know how you liked it with a rating and comment! Feel free to also leave a question there about this recipe and I’ll get right back to it.

Ingredients

GROUND BEEF

  • 1 pound ground beef, 90/10 or 93/7
  • 1 tablespoon olive oil
  • 2 teaspoons minced garlic
  • 2 teaspoons chili powder
  • 1 teaspoon coriander
  • 3/4 teaspoon salt, or to taste
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon onion powder
  • 1/4 cup beef broth
  • 1/3 cup tomato sauce

SPANISH RICE

  • 1 to 2 tablespoons unsalted butter
  • 1 cup jasmine rice
  • 1 1/2 cup chicken broth
  • 1/2 cup tomato sauce
  • 1/2 to 1 teaspoon salt, to taste
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder

CHIPOTLE SAUCE

  • 3/4 cup mayonnaise
  • 1/4 cup sour cream
  • juice of 1 lime
  • 1/2 tablespoon honey
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon chili powder
  • 3 to 4 tablespoons adobo paste

FOR ASSEMBLY

  • 4 to 5 large flour tortillas
  • 1/2 cup nacho cheese
  • 1/2 cup sour cream
  • 1/2 cup tortilla strips
  • 1 cup shredded Mexican cheese blend

Instructions

GROUND BEEF
  1. Cook the Beef: Heat some olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until it’s browned and fully cooked.
  2. Add Seasonings: Stir in minced garlic, chili powder, coriander, salt, smoked paprika, cumin, oregano, black pepper, and onion powder. Cook for another minute until the spices are fragrant.
  3. Simmer: Add beef broth and tomato sauce to the skillet. Reduce the heat and let it simmer for about 5 minutes, allowing the flavors to meld together.
SPANISH RICE
  1. Toast the Rice: Melt some unsalted butter in a medium saucepan over medium heat. Add the jasmine rice and cook, stirring frequently, until the rice is lightly toasted and golden.
  2. Cook the Rice: Stir in chicken broth, tomato sauce, salt, cumin, garlic powder, and onion powder. Bring the mixture to a boil.
  3. Simmer: Reduce the heat to low, cover the saucepan, and let the rice simmer until the liquid is absorbed and the rice is tender. Fluff with a fork before serving.
CHIPOTLE SAUCE
  1. Mix the Sauce: In a small bowl, combine mayonnaise, sour cream, lime juice, honey, black pepper, chili powder, and adobo paste. Whisk until smooth and well combined. Adjust the adobo paste amount based on your desired spice level.
ASSEMBLY
  1. Prepare the Tortillas: Warm the flour tortillas in a microwave or on a dry skillet until they are pliable.
  2. Fill the Burritos: Spread a layer of chipotle sauce in the center of each tortilla. Add a spoonful of the Spanish rice, followed by a layer of nacho cheese, and then a dollop of sour cream. Sprinkle with tortilla strips and add a spoonful of the cooked ground beef.
  3. Roll the Burritos: Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom.
  4. Grill the Burritos: Heat a skillet or griddle over medium heat. Sprinkle some shredded Mexican cheese blend directly onto the skillet. Place the burrito on top of the cheese and cook until the cheese is golden brown and crispy, about 2-3 minutes per side.
  5. Serve warm with extra sauce on the side to dip in and enjoy!

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